Type what you have

Ingredients

• ✓ egg yolk
• butter
• water
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
2. 2 Combine egg yolks, water, lemon juice, salt, and cayenne pepper in a blender; blend until frothy. Pour in hot butter in a very thin stream, with the blender running, until thick and emulsified. Immediately pour sauce into a serving bowl.

By K Knox

Ingredients

• ✓ egg yolk
• corn
• flour
• white sugar
• salt
• black pepper
• egg white
• vegetable oil

Instructions

1. 1 Use a knife to cut the kernels from the corn cobs. Using dull side of knife, scrape the remaining milk and pulp off of the cobs and into a bowl. Add the cut corn, egg yolk, flour, sugar, salt and pepper, and stir together.
2. 2 In a separate bowl, beat the egg white to stiff peaks and fold into corn mixture.
3. 3 Heat a lightly oiled skillet or frying pan, over medium heat. Drop large spoonfuls of corn batter onto the skillet a few inches apart. Cook until golden on bottom, about 2 minutes. Turn over and cook opposite side until golden. Briefly drain on paper towels and serve immediately.

By Alabama

Ingredients

• ✓ egg yolk
• cooking spray
• olive oil
• spinach
• egg white
• parmesan cheese
• mexican cheese blend
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
3. 3 Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
4. 4 Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

By cooking made izzy

Ingredients

• ✓ egg yolk
• canadian bacon
• white vinegar
• egg
• butter
• heavy cream
• cayenne pepper
• salt
• lemon juice
• english muffin

Instructions

1. 1 Fry Canadian bacon on each side in a skillet over medium-high heat until evenly browned.
2. 2 Fill a large saucepan with about 3 inches water; bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook until whites are set but yolks are still soft, about 2 to 3 minutes. Remove eggs with a slotted spoon.
3. 3 Meanwhile, melt butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4. 4 Blend egg yolks, heavy cream, cayenne pepper, and salt together in a blender or food processor until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in lemon juice using the same method, then the remaining butter.
5. 5 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

By INDRIANI

Ingredients

• ✓ egg yolk
• lemon juice
• white pepper
• butter
• salt
• paprika
• white vinegar
• egg
• ham
• spinach
• english muffin
• butter

Instructions

1. 1 Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
2. 2 Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
4. 4 Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

By Trudie

Ingredients

• ✓ egg yolk
• sugar
• butter
• almond extract
• almond
• flour
• puff pastry
• egg
• water
• sugar
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
3. 3 Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
4. 4 Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
5. 5 Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

By Da Momb

Ingredients

• ✓ egg yolk
• white sugar
• active dry yeast
• water
• egg
• milk
• butter
• margarine
• salt
• all-purpose flour

Instructions

1. 1 Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
2. 2 Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.
3. 3 Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.
4. 4 Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.
7. 7 Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.

By greeny4444

Ingredients

• ✓ egg yolk
• pie crust
• swiss cheese
• onion
• mushroom
• egg white
• all-purpose flour
• milk
• thyme
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Layer cheese, onions and mushrooms inside pie shell. Whisk together egg whites, yolks, flour and milk. Pour egg mixture on top of cheese and vegetables. Poke the layers gently to allow the egg mixture to distribute evenly throughout the quiche. Sprinkle the thyme, salt and pepper on top of the eggs.
3. 3 Bake in preheated oven for 30 minutes, or until eggs are set and top is golden brown.

By Denise Smith

Ingredients

• ✓ egg yolk
• lemon juice
• water
• worcestershire sauce
• white pepper
• butter
• water
• salt
• white vinegar
• egg
• canadian bacon
• english muffin
• butter

Instructions

1. 1 To make the Hollandaise: Whisk egg yolks, lemon juice, 1 tablespoon of water, Worcestershire sauce, and white pepper in the top of a double boiler over simmering water. Add melted butter, 1 or 2 tablespoons at a time, while whisking yolks constantly. If Hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all of the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
2. 2 To poach the eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 ½ to 3 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brown bacon in a medium skillet over medium-high heat.
4. 4 Toast English muffins on a baking sheet under the preheated broiler.
5. 5 To serve eggs Benedict: Spread toasted muffins with softened butter and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with Hollandaise sauce. Sprinkle with chopped chives and serve immediately.

By jenn

Ingredients

• ✓ egg yolk
• lemon juice
• mustard
• white sugar
• worcestershire sauce
• salt
• black pepper
• butter
• white vinegar
• egg
• english muffin
• butter
• salmon

Instructions

1. 1 Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise.
2. 2 Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes.
3. 3 Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
4. 4 Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

By Christopher

Ingredients

• ✓ egg yolk
• sweet potato puree
• milk
• cake flour
• baking powder
• sugar
• salt
• nutmeg
• pecan
• egg white
• butter
• pecan

Instructions

1. 1 Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. 2 Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. 3 Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. 4 Cook in a hot waffle iron. Garnish with more chopped pecans.

By Esther Nelson

Ingredients

• ✓ egg yolk
• vinegar
• egg
• lemon juice
• water
• butter
• cheddar cheese
• english muffin
• avocado
• breakfast sausage
• salt
• pepper

Instructions

1. 1 For the Poached Eggs: Fill pan with 2-inches of water and bring to a simmer, add vinegar. Gently crack eggs one at a time into the water, using a spoon to gather egg whites around egg yolks.
2. 2 Allow eggs to simmer just until whites are set, approximately 2 minutes. Remove eggs from water, and set aside.
3. 3 For the White Cheddar Hollandaise: While eggs are poaching begin hollandaise. In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter over medium-low heat. Add 1 tablespoon melted butter at a time to egg yolk mixture, whisking constantly until fully incorporated. Pour mixture into saucepan and continue to whisk until warmed through and thickened. In last minute, whisk in white cheddar cheese until melted.
4. 4 Toast English muffins until golden brown. Top each with avocado and sausage patty. Top sausages with fresh poached egg and drizzle with white cheddar hollandaise. Serve immediately.

By Jones Dairy Farm

Ingredients

• ✓ egg yolk
• yogurt
• lemon juice
• mustard
• salt
• white sugar
• black pepper
• hot pepper sauce
• egg
• rye bread
• salmon
• parsley
• caper

Instructions

1. 1 To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper, and hot sauce. Cook over simmering water, stirring constantly, 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
2. 2 In a large stock pot, heat 2 quarts of salted water to a boil. Carefully break eggs one at a time into boiling water. When all eggs have been added, reduce the heat to medium. When eggs float to the top, remove them with a slotted spoon and let drain briefly.
3. 3 To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

By dakota kelly

Ingredients

• ✓ egg yolk
• white sugar
• cinnamon
• apple cider
• all-purpose flour
• baking powder
• cinnamon
• salt
• butter
• egg
• vegetable oil

Instructions

1. 1 Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable plastic bag.
2. 2 Bring apple cider to a boil in a medium saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
3. 3 Whisk 1 cup flour, remaining 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl.
4. 4 Mix butter, eggs, egg yolk, and cider together in a medium bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cups flour into mixture until a smooth dough forms; refrigerate for 10 minutes.
5. 5 Heat oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
6. 6 Turn dough onto a well-floured surface; pat dough to 1/2-inch thickness with floured fingers. Cut dough with a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
7. 7 Fry doughnuts, in batches, until they rise to the surface and begin to brown, 2 to 3 minutes. Flip; continue frying until brown, about 1 1/2 minutes more.
8. 8 Remove doughnuts with a slotted spoon to a paper towel-lined plate; cool, about 1 minute. Toss in reserved bag of cinnamon sugar.

By A Michelle

Ingredients

• ✓ egg yolk
• all-purpose flour
• poppy seed
• baking powder
• baking soda
• sugar
• butter
• egg
• sour cream
• vanilla extract
• lemon peel
• lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

By Barbara

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• yeast
• salt
• butter
• milk
• egg
• lemon
• water
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Whisk together 4 cups flour, white sugar, yeast, and salt in a large bowl until well combined; set aside.
2. 2 Melt butter in a medium saucepan over low heat. Pour in milk and heat until warm, about 110 degrees F (43 degrees C).
3. 3 Place beaten eggs in a medium bowl. Gradually whisk in about 1/3 of the butter-milk mixture, then return egg mixture back into remaining butter-milk mixture in the saucepan. Stir in lemon zest. Pour mixture into flour mixture; stir until thoroughly combined.
4. 4 Mix in remaining 2 cups flour to make a soft dough; turn dough out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn dough to coat with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and allow to rest for 10 more minutes.
5. 5 Divide dough in half and roll each half into a round ball. Roll out a ball on a floured surface into a 12-inch circle. Place a drinking glass face down into the center of the circle to prevent cutting dough too far into the center. Use a knife to cut dough into quarters, from the edge of the dough circle to the rim of the glass. Cut each quarter into 5 narrow wedge-shaped strips, leaving the center of dough uncut. Remove the drinking glass. There will be 20 narrow wedge-shaped strips surrounding the uncut center of dough.
6. 6 Pick up 2 adjacent strips and twist them together about 4 times; pinch the ends of the 2 pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of the circle, where the drinking glass was.
7. 7 Pick up 2 more adjacent strips; twist and pinch them as before and coil them into a rough round. Arrange a new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos and coiling and arranging them into 8 more petals around the center rosette. The finished bread will have 9 petals surrounding the center round. Repeat steps with remaining dough ball to make 2 breads.
8. 8 Grease a baking sheet or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed. Cover with a clean kitchen towel and place in a warm spot to rise until almost doubled, 30 to 45 minutes.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl until well mixed and brush over both breads.
10. 10 Bake in the preheated oven until breads are golden brown, about 25 minutes. Allow to cool.
11. 11 Use your fingers to gently deepen the indentations in the center of each petal, filling each with about 1/2 to 1 teaspoon raspberry jam.
12. 12 Mix together confectioners' sugar and lemon juice in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.

By Sarah-May

Ingredients

• ✓ egg yolk
• egg white
• sugar
• all-purpose flour
• baking powder
• salt
• milk
• lemon juice
• butter
• apple
• cinnamon
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
3. 3 Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
4. 4 Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.

By SOWKMOM

Ingredients

• ✓ egg yolk
• lemon
• hot pepper sauce
• butter
• salt
• black pepper
• balsamic vinegar
• honey
• corned beef hash
• egg
• panko bread crumb
• parsley
• olive oil
• egg
• white vinegar
• arugula

Instructions

1. 1 Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
2. 2 Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
3. 3 Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
4. 4 Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
5. 5 Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
6. 6 To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

By Elizabeth

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• milk
• egg white

Instructions

1. 1 In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
2. 2 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
3. 3 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

By W King

Ingredients

• ✓ egg yolk
• cream cheese
• sugar
• white bread
• cinnamon
• butter

Instructions

1. 1 Beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. Pour melted butter into a separate shallow bowl. Mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
2. 2 Spread even amounts of the cream cheese mixture onto one side of each bread slice. Roll the bread into a cylinder around the cream cheese filling. Brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
3. 3 Arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

By jessnay

Ingredients

• ✓ egg yolk
• sugar
• vanilla extract
• butter
• salt
• self-rising flour
• milk
• egg white

Instructions

1. 1 In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
2. 2 In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
3. 3 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

By Emma

Ingredients

• ✓ egg yolk
• lemon
• salt
• cayenne pepper
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk egg yolks in a bowl.
3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
6. 6 Enjoy!

By scottki

Ingredients

• ✓ egg yolk
• oat
• white sugar
• milk
• egg substitute
• vanilla extract
• brown sugar

Instructions

1. 1 Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.
2. 2 In large bowl, combine oats and granulated sugar.
3. 3 In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.
4. 4 Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
5. 5 Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.
6. 6 Return to oven; bake just until sugar melts, about 2 to 3 minutes.
7. 7 Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

By Quaker

Ingredients

• ✓ egg yolk
• butter
• cheese-filled blintz
• egg white
• sour cream
• white sugar
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
3. 3 Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
4. 4 Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
5. 5 Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

By MOLLYSMAMA

Ingredients

• ✓ egg yolk
• white sugar
• butter
• all-purpose flour
• baking powder
• salt
• sour cream
• white sugar
• cinnamon
• butter

Instructions

1. 1 Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
2. 2 Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
3. 3 Mix 1/3 cup sugar and cinnamon together in a bowl.
4. 4 Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
5. 5 Preheat an air fryer to 350 degrees F (175 degrees C).
6. 6 Brush 1/2 of the melted butter over both sides of the doughnuts.
7. 7 Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

By MumAndMe

Ingredients

• ✓ egg yolk
• butter
• margarine
• water
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1 Whisk egg yolks lightly in the top of a double boiler over simmering water. Slowly whisk in melted butter, then gradually whisk in boiling water. Cook, stirring, until thickened. Remove the double boiler top from the base.
2. 2 Gradually whisk in lemon juice. Season with salt and cayenne. Cover and keep hot over warm water until serving.

By TARENELLA

Ingredients

• ✓ egg yolk
• all-purpose flour
• sugar
• salt
• buttermilk
• sage
• egg white
• vegetable oil
• romano cheese

Instructions

1. 1 In a medium bowl, stir together the flour, sugar and salt. Stir in the egg yolks, buttermilk and sage all at once. Let the batter stand at room temperature for 30 minutes.
2. 2 In a clean bowl, beat egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the sage batter.
3. 3 Heat the oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the skillet to make small pancakes. Flip when bubbles appear on the surface and cook until light brown on both sides. Repeat with remaining batter. Add more oil to the skillet if needed. Sprinkle Romano cheese over the pancakes while still warm.

By BETHMCAFEE

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking soda
• baking powder
• salt
• butter
• brown sugar
• buttermilk
• egg white

Instructions

1. 1 Preheat waffle iron. In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
2. 2 In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Blend in flour mixture alternately with buttermilk.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Spray waffle iron with non-stick cooking spray, or lightly brush with oil. Ladle the batter onto preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ egg yolk
• all-purpose flour
• baking powder
• white sugar
• salt
• egg white
• lemon zest
• vanilla extract
• milk
• butter

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.
3. 3 Cook the waffles according to manufacturer's instructions until golden brown.

By Cooking Mom

Ingredients

• ✓ egg yolk
• milk
• egg
• butter
• bread flour
• salt
• white sugar
• yeast
• sausage
• hash brown potato
• cheddar cheese

Instructions

1. 1 Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.
2. 2 When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
3. 3 Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.
4. 4 Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.
5. 5 Bake in the preheated oven until lightly browned, 15 to 18 minutes.

By Melissa Vannoy